Upcoming Events


A Louisiana Parlor:…

Oct 3 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Aetna Better Health…

Oct 3 - 3, 2015

Art for "Arf's" Sake

Oct 3 - 3, 2015
Art for Arf's Sakes" will be held at the NO Fleas Market,  during the… more

Art for Arts Sake…

Oct 3 - 3, 2015
Architectural Print & Fabric by Greg Giegucz The New Orleans Glassworks… more

Art for Arts' Sake

Oct 3 - 3, 2015
Join more than 30,000 art lovers at one of the most chic street parties ever,… more

Ashe Cultural Arts…

Oct 3 - 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

City Park Pumpkin…

Oct 3 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 3 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Drinks for Disposable…

Oct 3 - 3, 2015
Come on Out to Tracey's and Tip -It for the Troops! Tracey's Irish Pub on… more

Fats Domino & Dave…

Oct 3 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Grand Golden Gamble…

Oct 3 - 3, 2015
On Saturday, October 3 from 4 to 7 p.m., Longue Vue will host its Grand Golden… more

Gretna Heritage…

Oct 3 - 4, 2015
Join us in celebrating the Gretna Heritage Festival, encompassing 25 city… more

Hands-on Glass…

Oct 3 - 3, 2015
New Orleans GlassWorks & Printmaking Studio kicks off the month of October… more

Hell Yes Fest

Oct 3 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Longue Vue House and…

Oct 3 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

New Orleans Swing…

Oct 3 - 5, 2015
Dancers and vintage enthusiasts from all over the world are preparing to visit… more

Newcomb Art Museum of…

Oct 03, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Ponderosa Stomp…

Oct 3 - 3, 2015
Join us for the 12th Annual Poderosa Stomp Concert. The Ponderosa Stomp was… more

Readings ‘Round the…

Oct 3 - 3, 2015
Join us for a celebration of National Reading Group month! 12:30-1 p.m. Book… more

Saturday Farmers…

Oct 3 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

A Louisiana Parlor:…

Oct 3 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more
OVG Guide Widget 1

Crawfish Pie

Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B


• 12-16 ounce package of crawfish tail meat (NOTE: crawfish tails are fairly
   widely available now, in the frozen seafood section, usually in 12 or 16
   ounce packages. They are already parboiled, so don't overcook).
• Juice of 1 lemon (for marinade)
• ½ cup white wine (for marinade)
• Two 9-inch pie crusts
• 4 tablespoons butter
• 1 tablespoon olive oil
• ½ cup onion, chopped
• ½ cup celery, minced
• ½ cup green bell pepper, chopped
• 1 tablespoon Creole seasoning
• ½ teaspoon salt
• 2 tablespoons flour
• ½ cup brandy
• 4 cloves garlic, minced
• ½ to 1 teaspoon hot pepper sauce, or to taste
• ½ cup milk

Preheat oven to 350 degrees F. Bake 1 pie crust (this one will be used for bottom crust) for 6-8 minutes until light golden brown. Let crust cool.

Raise oven temperature to 375 degrees F.

Melt butter and oil in a large skillet. Sauté onions, celery, bell pepper, Creole seasoning, and salt over medium heat. Stir for 4 minutes, until vegetables begin to soften.

Add flour. Mix this well. Cook for a few more minutes.
Remove from heat and stir in the crawfish. Add brandy. Flame to burn off alcohol.

Add garlic, then cook for a few more minutes.
Add the hot sauce, and cook a few minutes more.
Stir in the milk. Stir while heating milk to thicken slightly. Remove from burner.

Pour mixture into the browned 9 inch pie crust. Put 2nd (non browned) pie crust on top Press down on edges of crusts to seal. Slash top crust 3-4 times to vent.

Place pie on cookie sheet in oven to prevent bottom from over browning. Bake at 375 degrees F for 15-20 minutes, or until the top crust is lightly browned.

Let cool to room temperature before slicing. Serve immediately.

This pie freezes well. Wrap in 2 layers of foil before putting in freezer.
To serve: thaw (still wrapped in foil), then warm for 10 minutes in medium heat oven. Remove foil, then bake for 8 minutes more.

Yield: 6 slices.
Prep time: 20-25 minutes
Baking time: 15-20 minutes.



 1870 Banana Courtyard Crawfish Pie